Taco Ranch Bites
These bite-sized taco ranch tarts are the ultimate appetizer. With a crispy phyllo shell filled with seasoned meat, creamy Ranch dressing, and melted cheese, they’re perfect for parties, game days, or quick snacks.
Servings: 6
Ingredients
- 1 lb ground beef preferably lean
- 1 oz packet taco seasoning
- 1 can 10 oz diced tomatoes and green chiles, undrained
- 2 cups shredded cheddar cheese preferably aged for richer flavor
- 8 oz bottle Ranch dressing
- 5 packs of 15-count frozen phyllo tart shells
Instructions
- Preheat the Oven: Set your oven to 350ºF.
- Cook the Ground Beef: In a skillet, brown the ground beef over medium heat until fully cooked and no longer pink. Drain any excess fat.
- Season the Meat: Stir in the taco seasoning, followed by the diced tomatoes and green chiles. Mix thoroughly and let the mixture simmer for 5 minutes. Remove from heat.
- Prepare the Filling: In a separate bowl, combine the shredded cheddar cheese with the Ranch dressing. Add the cheese mixture to the cooked taco meat and mix well.
- Assemble the Tarts: Carefully spoon the taco meat mixture into the frozen phyllo tart shells. If you plan to freeze them for later, do so at this stage before baking.
- Bake: Place the filled tart shells on a baking sheet and bake in the preheated oven for 8-10 minutes, or until heated through. If baking from frozen, increase the bake time by 2-3 minutes.
- Serve: Remove from the oven, let cool slightly, and serve warm.
Notes
Make Ahead: Prepare the filling in advance and refrigerate for up to 2 days. Assemble and bake just before serving.
Freezing: Assemble and freeze unbaked tarts. Bake directly from frozen for a quick appetizer.
Garnish Ideas: Add sour cream, cilantro, or diced green onions for extra flavor and presentation.
Freezing: Assemble and freeze unbaked tarts. Bake directly from frozen for a quick appetizer.
Garnish Ideas: Add sour cream, cilantro, or diced green onions for extra flavor and presentation.